Beef Quesadillas 

We love chicken quesadillas; we’ve not made beef quesadillas before tonight. They turned out great!

Ingredients:

One half pound of roast beef, in strips

One teaspoon of each of the following: cumin, onion powder, garlic powder, cilantro, salt and pepper

Canola oil 

Eight 8-inch tortillas 

Cheese

Directions:

Fry meat with seasonings  until totally browned in two tablespoons of oil. Set aside. 

On a flat griddle, well-oiled, brown two tortillas. The important thing is to brown each side of the tortilla. It’s ok to flip them more than once to get them brown enough. 

Ok, time to put them together! On one tortilla, add some beef and as much cheese as you can handle. Allow the cheese to melt a bit; top with second tortilla. Use a large pancake turner and spoon to flip the quesadilla. Be careful! 

When it’s brown and melty enough, place on oven-safe plate and set in oven to keep warm. 

Repeat until you’ve made four quesadillas. Serve with sour cream, salsa and refried beans. 

Maple Pepper Bacon

Daniel loves bacon; he thinks it’s one of the food groups.

He saw a chef on Food Network make maple pepper bacon and asked me to make some for supper.

Ingredients:

1/2 pound of thick sliced bacon

fresh cracked black pepper

REAL maple syrup

Directions:

Preheat oven to 475•

Take a 9×13 cookie sheet and cover it with foil and then one sheet of parchment paper. The foil will help keep the cookie sheet clean and the bacon won’t stick to the parchment paper.

Spread bacon on parchment paper and sprinkle with freshly cracked bacon. Flip and pepper the other side of the bacon. Put into hot oven and bake for 15 minutes.

Flip bacon after 15 minutes and bake for 10 more minutes until nice and crispy.

Pour maple syrup over the bacon; I didn’t measure but probably used 1/4 cup.

Return to oven for 8 more minutes.

Yum! I made scrambled eggs with cheese and heated tortillas and we made bacon and egg burritos.

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Smoked Sausage and Potatoes

IMG_20150822_161432Peel and dice two russet potatoes.

Add to large skillet which has been heated with two tablespoons of canola oil and one tablespoon of butter. Fry on medium heat until browned and cooked  (15 minutes or so), stirring often.

Slice up a one pound package of Hillshire Farm Smoked Sausage and add to the skillet with the potatoes. Heat for approximately 10 minutes, until meat is hot.

Serve immediately.

 

 

 

More Italian Chicken!

tmp_23497-IMG_20150806_180655-1507886880Chicken is so versatile. I call this Italian chicken, but it’s basically CHICKEN, with any favorite spices plus a few regulars. One of my favorite spices is McCormick Roasted Garlic and Bell Pepper seasoning.

As you see in the picture above, I made chicken tenders from two chicken breasts. They were fried in extra virgin olive oil and butter. I added a splash of white wine and let the tenders get nice and brown.

The entire cast iron skillet went into a 350° preheated oven for 10 minutes. Carefully remove skillet, add diced potatoes and raise oven temperature to 450° so that everything SIZZLES.

Bake for 10 minutes, stir potatoes and rearrange chicken. Bake for 10 more minutes. Remove chicken, rest it for 5 minutes while potatoes finish roasting.

Serve hot. Enjoy!

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Yum!

 

 

 

 

 

 

 

Fettuccine Alfredo

tmp_2444-IMG_20150725_162036855180056Oh my goodness!

We’ve been having a summer class at church snd it’s all ITALIAN!

I decided to make fettuccine alfredo, based on Father Hank’s recipe:

Boil one pound of fettucini, according to package directions. While pasta boils, shread 8 ounces of fresh Parmesan cheese. Also, melt one stick of butter in large pan. Once the fettucini is al dente, drain well. Pour into melted butter and stir carefully. Add cheese and stir, making sure all of the noodles are covered with cheesy butter.

Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

Quick Breakfast Treats

I love breakfast. If possible, I’d have breakfast three times a day. Here are a few of my little creations – very quick to make and very delicious!

Bagel with cream cheese, topped with strawberries:strawberry cream cheese bagelBagel with cream cheese, topped with blueberries:blueberry cream cheese bagelRicotta cheese with strawberries:ricotta with strawberriesStrawberries:  slice up the strawberries, tuck about 1/2 cup in a plastic quart bag; add a teaspoon of sugar. After all of the strawberries are sliced and sugared in their plastic quart bags, place all of the bags into a one gallon freezer bag and place into freezer. When you want to eat strawberries the next morning, simply take out a quart bag and put it into the refrigerator overnight. In the morning, they’ll be juicy and sweet and ready to eat.

Blueberries:  tuck about 1/2 cup of blueberries into plastic quart bags; take all of the quart bags and place them into a gallon size plastic bag. Tuck the bag into the freezer. Thaw the same as the strawberries. Something I like to do is eat the blueberries frozen. There’s something about the way they crackle and split open when you eat them frozen on top of a bagel. Yum!

Hamburger Helper Chili Mac

I can be a lazy cook. Sometimes I just don’t feel like doing much, and on those nights, I tear open a box of Hamburger Helper and grab a pound of hamburger from the fridge.

I was lazy tonight and made Hamburger Helper Chili Mac.

It was pretty good.  My husband used to love Hamburger Helper and my teen son loves it, so once in a while I let the laziness pour over me and I make something simple.  OH, and I added one can of drained corn, so that my meal was pretty much a one-pan meal.HH chili mac